Rub a skinless, boneless chicken breast (sliced in half lengthways if it's thick) with salt, pepper, thyme and rosemary. Fry in a skillet with 1 calorie olive oil spray and a squeeze of lime until cooked through. Keep warm. Then add chopped mango and a shake of cayenne pepper to the skillet, fry on a medium heat for a couple of minutes, add a splash of rum, a teaspoon of chopped ginger, a dash of red wine vinegar and a couple of spoonfuls of lime. Cook for another couple of minutes. Put the chicken on a bed of lettuce and sliced peppers (squeeze some lime and salt on top of the leaves and toss). Pour the mango sauce over everything and serve.
It was quite spicy and so no chilli sauce was used by my husband.
We both felt really full afterwards.
Ollie wasn't here tonight to critique but I think he'd like it.
#mangochickenswag
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